Technique: Sugar Cooking

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Simmer sugar and a small amount of water (if using) in a pot. Do not stir! If crystals begin to form on the side of the pot, wet a pastry brush with water and dab above the crystal so the water washes it back down into the pot.

The physical and chemical properties of sugar changes as it cooks to different temperatures Recipes often call for sugar to be cooked to a certain stage. Although there are visual cues to what stage the sugar is in, the most reliable method is to use a sugar thermometer.